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A top view of the stack of Peanut Butter Apple Pancakes

Peanut Butter Apple Pancakes

These soft and fluffy Peanut Butter Apple Pancakes are the most favored winter brunch in my family. Its high in fiber yet it’s made with simple ingredients. Simply dust it with vanilla powder and/or drizzle maple syrup and dig it!
Course Breakfast
Cuisine European, French, vegan
Keyword apple pancakes, peanut butter apple, peanut butter pancakes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 209kcal
Author Gunjan


  • griddle


  • 1 whole red delicious apple (3/4 cup chopped and the rest thinly sliced)
  • 2 tbsp pure maple syrup
  • 1/4 tsp cinnamon powder
  • 2 tbsp whole ground flaxmeal (soaked in 1/4 cup water)
  • 1 cup whole wheat flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1 tbsp fresh ground peanut butter
  • 3/4 cup unsweetened almond milk


  • In a nonstick pan combine chopped apples, maple syrup
    and cinnamon powder. Cook for 3-4 minutes until apples are semi soft. Turn off
    the flame and let it cool down.
  • In the meanwhile, soak flax meal in water and
    keep it aside.
  • In a mixing bowl combine flour, baking powder
    and salt. Mix and keep it aside.
  • Now, in the blender combine cooked apples,
    peanut butter and ¼ cup almond milk. Blend it smooth.
  • Thereafter, mix in the blended apples, soaked
    flax meal and the remaining milk to the flour. Whip it well. The batter would be
    thick and sticky almost like a cake batter.
  • Heat, a griddle/pan and grease it.
  • With the help of an ice cream scoop pour the
    batter onto the warm griddle and spread it gently into a small round shape just
    like a pancake shape. When half done top it with few sliced apples. When the
    bottom of the pancakes starts browning gently flip over with the help of the
    spatula making sure that the sliced apples do not fall of the pancakes. After
    flipping cook the pancake by pressing it gently with the spatula so that it
    cooks through inside. Cook until light brown.
  • Repeat the above step for the rest of the batter.
  • Dust the pancakes with vanilla powder and/or maple syrup and serve immediately.


  • Unsweetened vanilla almond milk can be used in this recipe.
  • These pancakes can be refrigerated in an air tight container for 2-3 days. However, tastes best when served immediately.
  • This recipe makes 8 pancakes and the serving size is 2 pancakes per person.


Calories: 209kcal | Carbohydrates: 39g | Protein: 6g | Fat: 5g | Saturated Fat: 1g | Sodium: 148mg | Potassium: 258mg | Fiber: 3g | Sugar: 6g | Calcium: 75mg | Iron: 1mg